Grass Fed Lamb Slow Cooking

Our Grass Fed Lamb and Hogget Slow Cooking collection is made for dishes that benefit from time. Raised slowly from native British breeds, our lamb and hogget come from family farms where animals graze freely on open pasture. This tradi...

Our Grass Fed Lamb and Hogget Slow Cooking collection is made for dishes that benefit from time. Raised slowly from native British breeds, our lamb and hogget come from family farms where animals graze freely on open pasture. This traditional way of farming supports biodiversity and regenerative practices, while producing meat with depth, richness and character. This collection focuses on cuts that respond beautifully to long, gentle cooking, such as shoulder, neck and diced lamb or hogget. As they cook slowly, these cuts soften and deepen, creating comforting meals with full, rounded flavour and tender texture. Ideal for stews, braises and slow roasted dishes, our grass fed lamb and hogget reward patience and simple preparation. Thoughtfully reared and carefully prepared, they offer a satisfying way to cook well, eat seasonally and bring people together around the table.

A New Chapter for the South West

In the rolling hills that define Devon and Cornwall, food has always been more than something we eat. It’s culture, heritage, and the lifeblood of rural communities. Today, we’re proud to announce a partnership that strengthens these roots and looks firmly towards the future: Pipers & Co is joining forces with Philip Warrens, one of the South West’s most respected butchers and graziers.On the surface, this is a partnership between two longstanding food businesses. But at its heart, it’s a story of two families, two next generations stepping up, and a shared belief in doing things properly.

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Grass Fed Lamb Slow Cooking
6 of 6 products

  • Grass Fed Lamb Diced

    250g

    £7.50

  • Grass Fed Lamb Shank

    450g

    £8.80

  • Grass Fed Lamb Shoulder

    On The Bone cut

    From £18.00

  • Boneless Leg of Lamb

    1kg or 2kg

    From £31.00

  • Grass Fed Leg of Lamb On The Bone Whole

    1kg (Half) or 2.5kg

    From £36.00

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Frequently Asked Questions

What is the best cut for slow-cooked lamb?
Shoulder, bone-in if you have the time, boneless if you value easy serving. Four to five hours at low heat with little more than garlic, wine and patience produces lamb you serve with a spoon.
How do I cook lamb shanks?
Brown them, then braise in stock, wine and tomato for around three hours until the meat gives up the bone. One shank per person, served on mash, remains one of the great value dinner-party mains.
Can I slow cook a leg of lamb?
Yes, though it behaves differently from shoulder: leaner, so it wants liquid around it, a covered pot or foil, and a slightly shorter run. The Greek style, with lemon, oregano and potatoes underneath, suits it perfectly.
Why does slow cooking suit grass fed lamb?
Working muscles from a pasture-raised animal carry the collagen and character that long cooking is designed to unlock. The slower the cooking, the more the animal's slow life shows in the pot.